Slow Cooker Green Chicken

When I entered the elite land of motherhood, I found out I was supposed to love my crock pot — the magical kitchen appliance that cooks food while I nurse kids, answer questions, and dig toddlers out of piles of once-folded laundry. But, I’ve struggled to do so. Most slow cooker recipes I just do not care for, or they’re not fine for my gluten, dairy, corn, soy, egg, and (mostly) nut-free family.

With three young kids, though, I decided it was time to try to learn about this “mother’s best friend.” I do make beans, soups, and stock in my slow cooker, but I’ve been wanting to find some summer-friendly meals.

At first I tried using chicken breast, but was having trouble with them getting too dry. So I decided on boneless, skinless chicken thighs. Not only do they do better with the long moist heat, but they are cheaper and more flavorful.

Another thing I love to include with the chicken is thinly sliced onions. They stretch the meat (you are welcome budget) and caramelize while the chicken is cooking.

This combo of chicken and onion is so versatile! But this Green Chicken is the easiest and my personal favorite version. The onions and chicken are simply cooked with taco seasoning and green salsa. A bit of oil helps the onions to caramelize and garlic increases the yumminess

A few minutes of work turns into a delicious dinner ready just a few hours later. I either serve it with cilantro lime rice or tortillas. Refried beans are a common side dish, too, as I can slowly cook those all day, then make them right before dinner.

Slow Cooker Green Chicken

1/2 cup green salsa (I used medium)
*Slicing thinly is important so it cooks at the same time as the chicken.

Instructions

Mix everything together in the crock pot.

Pull the chicken to be over the onions.

Cook on high for 5-6 hours.

Shred the chicken with two large forks. (I do this right in the crock).

If desired, mix 2 teaspoons of starch (corn, tapioca, or arrowroot) with a bit of water and then stir it into the chicken. Let it sit for a few minutes. This lightly thickens the liquid so that it coats the chicken better.

About Debra Worth

Debra Worth is first and foremost a daughter of the King of kings. She lives in mid-Missouri with her husband of five years and three young children. Debra has a passion for cooking healthy foods and is author of Much Ado About Chicken and co-author of The Veggie Book. She blogs about healthy allergen friendly foods at her blog Worth Cooking. You can also follow her on Facebook and Instagram.

Comments

I like the idea of salsa verde instead of tomato. Gives it a different twist!

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